Roasted tofu and vegetable bowl with quinoa


  • 1 block of firm tofu, pressed and cut into cubes
  • 2 cups of chopped vegetables (such as broccoli, bell peppers, and carrots)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup cooked quinoa
  • 1/4 cup sliced almonds
  • 2 tablespoons chopped fresh parsley
  • For the dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper to taste


  1. Preheat the oven to 400°F.
  2. Arrange the tofu cubes and chopped vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Roast in the oven for 20-25 minutes, or until the tofu and vegetables are tender and slightly crispy.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper.
  5. Divide the cooked quinoa among four bowls. Top with the roasted tofu and vegetables.
  6. Drizzle the dressing over the bowls and sprinkle with sliced almonds and chopped parsley.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

  • 280 calories
  • 14g protein
  • 28g carbohydrates
  • 14g fat
  • 6g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.